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KMID : 0380620090410010016
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.16 ~ p.20
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Properties of Rice Flours Prepared from Domestic High Amylose Rices
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Choi Sin-Young
Shin Mal-Shick
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Abstract
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To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestichigh amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking therice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starchcontents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. Inaddition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2,255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had thelowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setbackviscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the otherflour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A typecrystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flourpresented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.
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KEYWORD
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high amylose rice flour, physical properties, total dietary fiber, pasting properties
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